These are incredibly delicious – creamy yet spicy, with beautiful see-through centres. These are really easy, too, and you'll notice there are a lot less ingredients than in many gingerbread recipes.
- 125g butter
- 325g plain flour
- 100g dark brown soft sugar
- 1 tsp. bicarbonate of soda
- 2 tsp. ground ginger
- 4 tbsp. condensed milk
- 20 boiled sweets
Preheat the oven to 180C/gas mark 4. Line and grease baking trays with parchment paper.
Heat the butter and sugar together in a saucepan until the sugar is fully dissolved. Add the condensed milk and stir the mixture together.
Sift the flour, bicarb and ginger together and pour this over the wet mixture. Mix together with a spoon to start, and then use your hands.
Roll the dough out until it’s around 0.5cm thick. Cut out the desired shapes. Place these onto the baking tray. For the ‘stained glass’ effect, cut out a small circle, roughly the size of a 10p piece in the middle of each biscuit, making sure there is no cracks.
Place all the sweets into a sandwich bag. Using a rolling pin, bash them up until they are broken. Place the broken sweets into the holes in the biscuits.
If you are hanging them on the tree, make a hole in the top of each biscuit with a skewer so you can tie ribbon through them.
Bake these biscuits for around ten minutes. Leave them to cool completely.
The sweets should be melted and set in the middle of the biscuits.